Tasmania's journal of discovery

Tasmania’s wild foods

Tasmania's wild foods

By LIZ McLEOD and BERNARD LLOYD | A country’s cuisine, like its culture, emerges from its forests; from the things that grow in that place and the way they grow, especially the things that grow only in that place: the endemic ingredients. Explore Tasmania’s wild foods.

Lemon, vanilla, the spark of rhubarb

Lemon tart

The Sweet Debate continues with ambrosial fervour. The latest contribution comes from Simon West, head chef of Meadowbank Estate, who has come up with a tantalising combination. More here.

Black gold

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For our Food & Wine writer, Graeme Phillips, the excitement of holding freshly-dug truffles “in your hand, putting them to your nose, inhaling their heady aroma and realizing that they’ll never smell better than they do right now, straight out of the ground, and that we’re holding and smelling the only fresh truffles available anywhere in the world at that moment, is indescribable”. The saga continues here.

Fascinating Fungi

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Food Editor Liz McLeod reveals the secrets of Tasmania’s burgeoning mushroom industry in this special feature with its mouth-watering portfolio by photographer Peter Whyte. There’s mushroom magic here.

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The magnificent convict-built country manor, Stanton, was built in 1817, and is situated on one of Tasmania's first land grant sites — 16 acres of pasture and orchards at Magra, in the heart of the historical and beautiful Derwent Valley.

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Roger Butler leads this one-man Tasmanian guiding operation which caters to flyfishers, from all over the world, who share a common goal: getting a wild brown trout to hand.

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